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    Veggie Cream Cheese

    Apr 29, 2019 · 1 Comment

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    I am convinced that a warm bagel with a thick schmear of cream cheese is one of the greater luxuries in life.

    Veggie Cream Cheese | An easy recipe for homemade garden veggie cream cheese! This spread is so simple to make - just combine lots of diced vegetables and cream cheese for a healthy schemer that’s chock full of veggies!

    I have yet to have a bad cream cheese, but the veggie variety has always been a favorite of mine. I am liking this homemade veggie cream cheese as an easy way to clear out the vegetable odds and ends that seem to always be accumulating in our crisper drawer.

    Spread on a warm everything bagel is my favorite way to eat this. It also is good on sandwiches, in wraps, and on bagel chips!

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    5 from 1 vote

    Veggie Cream Cheese

    A delicious, homemade garden veggie cream cheese that's perfect for using up any stragglers in your vegetable drawer. Spread on a bagel for breakfast, on a sandwich for lunch, or on bagel chips for a snack!
    Makes about 1 1/4 cups of cream cheese.
    Prep Time10 mins
    Course: Breakfast, Lunch, Snack

    Ingredients

    • 1 (8 ounce) package cream cheese, softened
    • 2 tablespoons diced red bell pepper
    • 2 tablespoons diced carrot
    • 1 tablespoon diced celery
    • 1 green onion, sliced thin
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Directions

    • Combine all ingredients in a medium bowl. Adjust seasoning to taste. 

    Notes

    This recipe is totally customizable! Feel free to use whatever veggies you have around with the basic formula of 1/3 - 1/2 cup veggies per block of cream cheese.
    Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!
    Veggie Cream Cheese | An easy recipe for homemade garden veggie cream cheese! This spread is so simple to make - just combine lots of diced vegetables and cream cheese for a healthy schemer that’s chock full of veggies!

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    Comments

    1. Linda Hamilton says

      November 24, 2021 at 10:49 pm

      5 stars
      I made this 2 days ago. I'm so in love with it. I have ate so much of it, basically on 2 bagels. It is a kepper for sure. Thanks for a wonderful recipe.

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

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